Enjoyed this video? Leave a comment below, I'd love to know your thoughts about this bread! And if you like, please consider subscribing, leave a like and click the notification bell, it helps the channel a LOT! ✌🏼👽
Hello from Connecticut, USA. Milo, I used your recipe today and the sourdough rolls came out perfect. I usually bake on a professional grade stone that I have but instead, baked them on a Baking Steel that I received today. Omgoodness, perfection. Because of the steel, they finished baking a bit sooner. Thank you so much for another great recipe 👩🏻🍳♥️
Today, I suddenly wanted to make ciabatta bread, so I searched a lot of ciabatta recipe videos, and I think this video seems highest quality. Thanks for providing the video👍
Relaxing and mouth watering and in the same time, your style is unique 👍🧡 Same question please : what kind of malt do you use in this recipe ? Tryed the recipe without malt... fail... completely flat :( Fermentation was probably not long enough...
As usual, you make me hungry every time you drop a new video. i have not tried making ciabatta with EVOO but will do so on my next go... i am sure it will make a big difference. Great job! Cheers.
You never cease to amaze me! Do you have on your channel a step by step on how to make that starter? If so can you provide the link? I have tried other's and it just doesn't work out. Please consider this if its not already there. Much love to you and your family.
Hey Diane, yes I do have a video about it (it's a short) have a look here: ruclips.net/user/shortsqUQfdKHW4XE?feature=share Thanks for the support as usual! :)
I apologize for the silly question, but why mix and add the malt in with the oil instead of just mixing with the rest of the flour? I’m intrigued! Would it create too many enzymes during the long autolyse, so that’s the reason to save it for later?
Well, lol, I could almost cry. Your bread was perfection to be sure (see my comment from 2 days ago). However, I just baked this and it did not rise one bit, ugh... I refreshed my starter, it was super strong and active, I'm not sure what happened. It's windy and rainy... don't know if that can possibly affect bread that badly, but I'm so sad. :( I was SO looking forward to this yumminess! :/ Ah well, ... I guess I'll try again, wish I knew what went wrong though.
Great video, as usual! Going to apply the lamination technique to your DSP recipe. Is that best done at room temp, or would straight out of the fridge be ok?
I'm so impressed with everything you do. So grateful that you share these recipes! ☺️
Laura that's such a nice comment. Thank you! 🤎
Perfection.
Thanks for the video ! Your dog is very cute !
Your channel is pure gold, thank you for everything!
Thanks for the support Valentino!
Everything that you do is made with such care , attention and passion . Bravo! Ti saluto da Montreal
Grazie Michele!
Beautiful!
Enjoyed this video? Leave a comment below, I'd love to know your thoughts about this bread! And if you like, please consider subscribing, leave a like and click the notification bell, it helps the channel a LOT! ✌🏼👽
Hello from Connecticut, USA. Milo, I used your recipe today and the sourdough rolls came out perfect. I usually bake on a professional grade stone that I have but instead, baked them on a Baking Steel that I received today. Omgoodness, perfection. Because of the steel, they finished baking a bit sooner. Thank you so much for another great recipe 👩🏻🍳♥️
scrumptious....you are one of the few honest bakers I ever watched
Thank you! That means a lot! :)
Beautiful work!!!!!!!!!!!!Lucky Jake with homebaked treats!!!!!!!!!
You are the BEST!!! MAESTRO!!!!
a master of the dough! love your channel
Great Ciabatta! So happy to see you made Jake’s special Birthday treats! You are a good boy Dani and so is Jake!🎂🎉🐶😎
Thanks Gary!
Happy Birthday Jake, Apollo thanks you for the treat recipe
I was so lucky to see your channel pop up with this great piece of art bread. This will be on top of my to do list. Thank you do much
I did it your way and the result is amazing, my family said the bread is so
Today, I suddenly wanted to make ciabatta bread, so I searched a lot of ciabatta recipe videos, and I think this video seems highest quality.
Thanks for providing the video👍
Thank you Sylvia!
It’s really like piece of arts!
Brother as always your recipes are off the top. Viva Italia
Thank you so much!
Looks absolutely delicious and yummy💛Wonderful recipe.👍well prepared.💛stay connected💛Thanks for sharing💛💛
Thank you!
fantastic as usual. cheers from Canada
Thank you so much!
Bravissimo come sempre.. Tanti auguri a Jake🍰🍰👍
Grazie Antonietta! Jake ringrazia :)
I wanna go spelunking in that gorgeous open crumb, also I'll be hearing this sound in my dreams tonight 😂 2:02
The treats tasted great🙋♂️
Amazing 👍👍👍👍👍👍👍
Это наверное сам Мел Гибсон снимал. Похоже на продолжение фильма "Апокалипсис".😊 Благодарю! с удовольствием посмотрел, привет из Киргизии!
So good
Relaxing and mouth watering and in the same time, your style is unique 👍🧡 Same question please : what kind of malt do you use in this recipe ?
Tryed the recipe without malt... fail... completely flat :( Fermentation was probably not long enough...
As usual, you make me hungry every time you drop a new video. i have not tried making ciabatta with EVOO but will do so on my next go... i am sure it will make a big difference. Great job! Cheers.
Thanks Rick! Let me know how you get along :)
Thanks for your great video’s. What can I use instead of malt? We cant buy it in the Netherlands :(
Sooo great! I love it. Thank you for sharing 😍💗🤗
Thanks for the support Rezepte!
You never cease to amaze me! Do you have on your channel a step by step on how to make that starter? If so can you provide the link? I have tried other's and it just doesn't work out. Please consider this if its not already there. Much love to you and your family.
Hey Diane, yes I do have a video about it (it's a short) have a look here:
ruclips.net/user/shortsqUQfdKHW4XE?feature=share
Thanks for the support as usual! :)
@@MileZeroKitchen ❤️
Happy birthday Jake🎂
Jake said: Thank you so much Dephine! 🤎
Love it
I apologize for the silly question, but why mix and add the malt in with the oil instead of just mixing with the rest of the flour? I’m intrigued! Would it create too many enzymes during the long autolyse, so that’s the reason to save it for later?
What kind of baking stone do you recommend?
MÁS ABIERTA que tu hermana. Excelente!!! 👏👏👏👏👏👏
The only thing that's better looking than Jake, is that Ciabatta ✌️🔥
Haha thanks Fiete!
Well, lol, I could almost cry. Your bread was perfection to be sure (see my comment from 2 days ago). However, I just baked this and it did not rise one bit, ugh... I refreshed my starter, it was super strong and active, I'm not sure what happened. It's windy and rainy... don't know if that can possibly affect bread that badly, but I'm so sad. :( I was SO looking forward to this yumminess! :/ Ah well, ... I guess I'll try again, wish I knew what went wrong though.
Hello, what type of Malt do you use? Thx
Great video, as usual! Going to apply the lamination technique to your DSP recipe. Is that best done at room temp, or would straight out of the fridge be ok?
Few questions: What does the malt do? Is it necessary, and what malt is it? Thanks for the video!
I'm also curious about the brand of malt used.
Thanks for video. could you pl let us know what kind of Malt did you used?
Diastatic malt!
Making ciabatta today
Hello🤗, i love your recipes, i made it yesterday, a great pleasure 😋😋😋. Can you tell me please the proteins in your bread flour? Thanks a lot
I'm sure it's high ,at least 14% . Need s to be high protein when making Sourdough, believe you me ,I learned the hard and
wasted tons of flour.
Love your channel! What can I substitute malt powder with?
Hi! You can substitute malt with sugar! Thanks for watching!
Do I have to put malt in?
Can I replace anything with malt
好久沒有笑到肚子痛
May I ask you a favour? Make us french baguette PLEASE 🙏
Will put it on the next poll! :)
how do you make your liquid starter?
It's lievito madre. You"ll find receipts for that. My one is called Emma. 😂
👍🏼👍🏼👍🏼
I never manage to get an open crumb like that
I must wait until tomorrow. My dought is a little bit to wet😢
Wow men tự nhiên lổ hổng trong bánh rất nhiều 😳
Mais on on va trouver le malt ? il est drôle 😮
👍👍👍👍👍. You need P R O M O S M!
Too much